Buffalo Chicken Chili
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 2 pounds ground chicken breast
- 1 large carrot, peeled and finely chopped
- 1 large onion, chopped
- 3 stalks celery, finely chopped
- 5 cloves garlic, chopped
- 5 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon ground paprika
- salt and pepper to taste
- ½ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounce) can crushed tomatoes
- 1 (15 ounce) can white kidney or cannellini beans, drained
- 1 (19 ounce) can red kidney beans, drained
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Instructions
- Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.
- Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.
- Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.
Source
Original recipe: View Original